Recipe by JACLYN
"Lots of fruit, lots of spices and lots of goodness. Perfect for cold fall mornings."
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1 1/4 cups
chopped, peeled apple
chopped dried figs
chopped toasted hazelnuts
When I found this recipe, I was looking for something with apples and spices. This is perfect! The only change that I have made is to substitute applesauce for the butter. It makes them a little bit moister and a lot less fat and calories. I always get such compliments on these. Thanks!
Well, I thought these definitely did NOT live up to the rave reviews they've been getting :( I went with the apples (winesap), cranberries (dried), figs (fresh), and roasted hazenuts, but made some other changes. I substituted apple sauce for half the butter and used 2.5 cups all-purpose flour and another half cup of soy flour (which can give it a nuttyish flavor and adds protein). I think what bothered me about these muffins is the flavor combination of the fruits and nuts - I'm not a big fan of it. I definitely would not use hazelnuts again, if anything I'd go with walnuts. My husband thought these tasted like fruit cake! I can definitely see how this would be a good base recipe for other muffins and I feel like that is what a lot of other people are rating this recipe on. Not a ton of other reviewers used the fruits and nuts listed in the recipe. This would be a great base for a cranberry orange muffin or blueberry muffin. (yum!) These just did not remind me of autumn at all and were not very good. On a brighter note I got 24 regular-sized muffins out of the batter.
Gosh - I WISH I had some hazelnuts, cranberries, or figs! BUT I did have the apple (plenty from our apple tree) - so I used a little more of that. Also, I used chopped walnuts (lightly toasted in the oven first - did that while I was preheating and mixing the batter). These muffins were great despite their missing counterparts & substitutions! Nice & fully w/ a great taste! This is a quality muffin recipe - I'll be sure to make it again!
These muffins were so good, nicely spiced and so easy. I actually used a bag of dried fruit in place of the fruit on this recipe and they came out delicious. Moist and fruity. I will make these again. Thanks.
This is a very tasty muffin recipe! I love the textures and flavors of the all the fruits and nuts. We had a surplus of hazelnuts and this recipe is a perfect way to use them up. They are best when fresh, though. I baked some of the batter up as a loaf, but it does not hold the shape very well and crumbles. I also tried to freeze the baked muffins, and this recipe does not freeze very well. Oh well, I guess there are worse things than having to eat these freshly baked!
At first I was a little hesitant about all the different things that go into these (the figs especially), but my husband and I loved them! They were very tasty, moist and fragrant. They definitely capture what I'd think autumn may taste like, if it were a food itself. Will definitely make again. Thank you!
I was in a rush to find a recipe for muffins to surprise my fiance with breakfast and chose this one based on the rave reviews. The only fruit I had on hand were frozen peaches (so I omitted the apples, cranberries, figs, and hazelnuts). I also substituted cloves for ginger and margarine for butter, then put a vanilla/cinnamon sugar mix on top. However, everyone who tasted these muffins said they were the best thing I have ever made by far...they are very critical and said they wouldn't change a thing! The bottom line: this is a great base recipe which tastes great despite substitutions...everyone appreciated the complex well-blended flavors. :-)
These are GREAT! There can be substitutes and the taste is still high quality (I used raisins not figs and macadamia nuts not hazelnuts). I passed a few muffins to some LUCKY teachers at my daughters school and they all want the recipe! I will be making these muffins for YEARS to come. YUM, YUM and DOUBLE YUM as my daughters say!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories from Fat: 131
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